½ medium white onion
2 medium carrots
6 – 7 button mushrooms, stems removed
3 garlic cloves, minced
1 teaspoon ground thyme
1 tablespoon olive oil
1 pound ground organic turkey
2 cups cooked rainbow quinoa
1 large egg
Salt & pepper to taste
1 cup barbecue sauce-make sure it’s HFC free
Chop the vegetables into 1-inch pieces. Add them to a food processor fitted with a steel blade, and pulse until finely chopped, about 10 1-second pulses.
Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2 – 3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
Transfer the meat mixture to the loaf pan, smoothing the top over with a wooden spoon. Smother in barbecue sauce and bake for 45 minutes.
Let cool for 10 – 15 minutes, slice and serve